Nigel Slater'S Salad Of Summer Leaves, Cured Pork, And Cherries

• 4 generous handfuls salad leaves
• 2 1/2 to 3 1/2 ounces thinly sliced cured ham, such as lomo, speck, or coppa
• 4 handfuls cherries
•  
• 1 teaspoon Dijon mustard
• 2 teaspoons red wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons heavy cream
• a little parsley

1. Make the dressing: Put the mustard in a small bowl with a pinch of salt, the red wine vinegar, olive oil, and a grinding of black pepper. Mix with a fork or small whisk, then introduce the cream. Finely chop the parsley leaves and add to the dressing.
2. Toss the salad leaves with the cured ham. Halve and pit the cherries and add them to the leaves. Drizzle over the dressing and serve.

generous handfuls salad leaves, cured ham, cherries, nbsp, mustard, red wine vinegar, olive oil, heavy cream, parsley

Taken from www.seriouseats.com/recipes/2012/08/nigel-slaters-salad-of-summer-leaves-cured-po.html (may not work)